Publication date: March 2019Source: LWT, Volume 101Author(s): Fabrizia Tittarelli, Giorgia Perpetuini, Paola Di Gianvito, Rosanna TofaloAbstractTyramine and histamine are considered the most toxic biogenic amines (BAs) and are often found in high concentrations in fermented foods, such as cheese, and beverages. Their control is critical to assure food safety. Recently the use of food borne BAs...

Publication date: March 2019Source: LWT, Volume 101Author(s): Nanna Abel, Bjørn Tore Rotabakk, Jørgen LerfallAbstractIncreasing demands for lightly processed seafood stresses the need for development of non-intensive processing methods that ensures a safe product. The limitation to the shelf life of seafood is often ascribed to microbial activity. An experiment was design to investigate the...

Publication date: March 2019Source: LWT, Volume 101Author(s): Mi Li, Yuhao Fan, Zhigang Liu, Yunfei Xie, Yahui Guo, Yuliang Cheng, He Qian, Weirong YaoAbstractMelamine is commonly used to manufacture the coating of three-piece tin cans. It may migrate into food in the course of storage, threatening the health of consumers. This work aimed to trace the migration of melamine into food simulants (...

Publication date: February 2019Source: LWT, Volume 100Author(s): Marta Mesias, Cristina Delgado-Andrade, Francisca Holgado, Francisco J. MoralesAbstractSince the regulation on the acrylamide reduction in foods, the food business operators have implemented mitigation strategies for reduction of acrylamide content in French fries. Thirty food service establishments from ten of the most relevant...

Publication date: January 2019Source: LWT, Volume 99Author(s): Alex Augusto Gonçalves, Tanyla Cybelly Lira SantosAbstractThe objective of the present study was to evaluate the combined use of ozone technology with modified atmosphere packaging as an alternative to ensure the microbiological safety, physicochemical quality and increment of the shelf life of whole Pacific white shrimp (Litopenaeus...

Publication date: February 2019Source: LWT, Volume 100Author(s): Piumi De Abrew Abeysundara, Nitin Dhowlaghar, Ramakrishna NannapaneniAbstractThe objective of this study was to determine the influence of cold stress (4 °C) on the survival of Listeria monocytogenes Bug600 and ScottA in lethal alkali, acid and oxidative stress in broth and in distilled water. Four distinct patterns were observed: (...

Publication date: Available online 24 September 2018Source: LWTAuthor(s): Maria Luisa Ruiz del Castillo, Mónica Rodríguez-Valenciano, Gema Flores, Gracia Patricia BlanchAbstractAlthough, the use of pesticides is necessary in agriculture to prevent crops destruction and to avoid the attack to leaves and stems of the plants, which cause quality defects of fruits and yield reduction, the control of...

Publication date: December 2018Source: LWT, Volume 98Author(s): Min-Jin Jeon, Jae-Won HaAbstractIn many UV sterilization studies, buffer solutions are used for investigating the inactivation mechanisms and evaluating the antimicrobial effect of UV light. The aim of this study was to investigate the effects of the type of buffer solution [phosphate-buffered saline (PBS) or peptone water (PW)] on...

Publication date: December 2018Source: LWT, Volume 98Author(s): Tina Kabelitz, Karin HassenbergAbstractGrowing interest in a healthy and convenient diet causes a strong increase in the consumption of packaged fruit salads. Frequently, apple slices are a microbial problematic component. Apples are processed with their peel, which increases the consumers health risk and decreases the shelf life of...

Publication date: December 2018Source: LWT, Volume 98Author(s): Tareq M. Osaili, Anas A. Al-Nabulsi, Taqwa F. Aljaafreh, Amin N. OlaimatAbstractTahini halva or its major ingredient, tahini, have been implicated in several foodborne outbreaks in Europe and USA. The aim of the study was to i) assess the effect of desiccation and heat stresses on the sensitivity of Salmonella spp., Listeria...